I just love lemon poppyseed muffins. The lemon flavor, the light fluffiness of the white wheat flour, and the gentle crunch of the poppy seeds as you chew makes for a delightfully sweet treat!
This recipe is a recreation of the lemon poppyseed muffin made with either store-bought or homemade coconut flour. They are indescribably good. The lemon juice cuts the slight coconut flavor so you really don’t taste it at all. Not that I mind the coconut flavor, but it’s nice to be able to mask it if you want to.
You simply must try them as they are so very easy to make. Let me know what you think!
If you enjoy baking grain free, here are some other recipes to try:
- Paleo bread
- low carb fried chicken
- coconut flour pizza crust
- Grain free pizza crust made with almond flour
- Paleo blueberry muffins
- Grain free banana muffins
Lemon Poppyseed Muffins Recipe
Delicious, grain free recipe for lemon poppyseed muffins. Low carb, Paleo friendly and suitable for all gut healing diets such as GAPS, AIP and SCD.
- 1/4 cup coconut flour
- 4 eggs preferably pastured or free range
- 1/4 cup date syrup 100% fruit sweetener
- 1/4 cup expeller pressed coconut oil or melted butter
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 Tbl poppy seeds
- 1-3 Tbl fresh lemon juice use more for stronger lemon flavor
- 1 tsp lemon extract optional
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.
Bake at 350 F/177 C for about 10-12 minutes.
Date syrup is a 100% fruit based sweetener that is better to use for cooking than honey. It is also Paleo and suitable for gut healing diets like GAPS.
Butter may be substituted for the coconut oil if desired.